Thai Hot-and-Sour Fish Soup Recipe

Name: Thai Hot-and-Sour Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons cooking oil; 3 shallots, cut into thin slices; 1 tablespoon chopped fresh ginger; 5 jalapeno peppers, seeds and ribs removed, peppers cut into thin slices; 1 quart canned low-sodium chicken broth or homemade stock; 2 cups water; Grated zest of 2 lemons; Grated zest of 3 limes; 1/2 pound mushrooms, quartered; 5 tablespoons lime juice (from about 3 limes); 1/4 cup Asian fish sauce (nam pla or nuoc mam, see Note); 2 pounds swordfish steaks, skinned, cut into approximately 2-by-1-inch pieces; 2 tomatoes, cut into large dice (optional); 1/3 cup cilantro leaves (optional)

Servings: persons

1 1/2 tablespoons cooking oil
3 shallots, cut into thin slices
1 tablespoon chopped fresh ginger
5 jalapeno peppers, seeds and ribs removed, peppers cut into thin slices
1 quart canned low-sodium chicken broth or homemade stock
2 cups water
Grated zest of 2 lemons
Grated zest of 3 limes
1/2 pound mushrooms, quartered
5 tablespoons lime juice (from about 3 limes)
1/4 cup Asian fish sauce (nam pla or nuoc mam, see Note)
2 pounds swordfish steaks, skinned, cut into approximately 2-by-1-inch pieces
2 tomatoes, cut into large dice (optional)
1/3 cup cilantro leaves (optional)

1
In a large pot, heat the oil over moderately low heat.
2
Add the shallots, ginger, and jalapenos; cook, stirring occasionally, for 3 minutes.
3
Add the broth and water; bring to a boil.
4
Reduce the heat and simmer for 5 minutes.
5
Stir in the zests and mushrooms; simmer 5 minutes longer.
6
Add the lime juice, fish sauce, and swordfish to the soup.
7
Cook until the fish is just done, about 2 minutes.
8
Serve sprinkled with the tomatoes and cilantro, if using.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons cooking oil, 3 shallots, cut into thin slices, 1 tablespoon chopped fresh ginger, 5 jalapeno peppers, seeds and ribs removed, peppers cut into thin slices, and more.

Yes, Thai Hot-and-Sour Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Hot-and-Sour Fish Soup

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